Curd in winter - Set in a ceramic container and place it on the voltage stabilizer of your refrigerator.

To increase the quantity of curd for 'raitas' grind freshly grated coconut to a fine paste and mix with the curd.

Yogurt - Always beat the yogurt with a fork first and then add it to the bowl slowly & gradually, stirring continuously, to prevent it from curdling.

Add a little freshly beaten cream into curds for a creamier raita.

To add fresh fruit flavour to yogurt, buy plain yogurt and mix with any fresh fruit in a blender.

Try to store dishes like buttermilk, or its variations in ceramic, glass or earthen containers. This will keep them from souring fast, and will not taste rancid so quickly too. Pouring also becomes easier.

Do not discard water drained from tied curds (whey). Use to either knead chappati dough for softer, tastier chappatis. Or dip an old toothbrush in this liquid and give your blackened silvers, like anklets, chains, rings, etc. After brushing, wash with a milk detergent solution, wipe dry. Your silvers will shine like new.

If the curd has not set well place the bowl of
curd in a bowl of warm water and it will set within fifteen minutes.